Jane Evans Bonacci The Heritage Cook

WELCOME to The Heritage Cook ... we're sharing traditions, one recipe at a time! I learned to cook at my grandmother’s side, watching her create nourishing meals for the family. I love to share the lessons she taught me. I am a recipe editor, developer and tester, a food writer, passionate cook, and baker. Subscribe to the blog and never miss a recipe or the fun of Chocolate Mondays! Creating, exploring, sharing, nurturing ... that is what I love about cooking!

Some comments made by readers …

... Woo hoo! Mondays just got a whole lot better now that you’re featuring chocolate in some shape or form each week. It’s my favorite food group, after all...

... We prepared the “Fathers Day Brunch” on Sunday. It was a big hit! I was amazed at the light and very tasty pancakes. It looks like your recipes are going to keep me busy!...

... The [Chocolate Crinkle] cookies look beautiful. First bite brings a sensational experience to the pallet. Slightly crunchy exterior at first, then the moist interior with a burst of chocolate flavor through out my mouth. The flavors lingers long enough that I feel I must have another bite to experience it all again...

... This chicken is delicious. So tender, even the breast meat, with a hint of onion and lemon. Definitely a keeper...

... Just had my first bite and WOW! I think this is the best homemade brownie i have ever tasted. Great chocolate flavor with the right amount of sweetness. And the fudgy consistency is perfect! ...

... LOVE, LOVE, LOVE the glossary. I’ve “heard” these terms but never have I seen them in print. Keep ‘em coming! ...

... I made this pasta sauce this past weekend...what can I say, it was delicious! I added fresh zuchinni and eggplant for a vegetarian style meal like you suggested. Topping the pasta dish with fresh basil from my "Swiss" herb garden made the sauce perfect! ...

Favorite Publications

Barbecued shrimp is a real treat. I think they are the perfect appetizer for parties and everyone loves them! They are quick to prepare and cook in only a couple of minutes so dinner can be on the table in under 30 minutes. They are versatile and can be prepared in a wide variety of ways. Steamed, grilled, sautéed, or deep-fried, I love them any way I can get them!

Tonight my sister-in-law came to dinner and, in true Italian style, we served pasta for dinner. Alongside I had a tossed green salad with spiced pecans. I love spiced nuts and will eat the entire bowl if left unsupervised. For some reason, after making the salad and eating twice as many nuts as went in the bowl, I wasn’t very hungry for pasta. Go figure!

Most of the time when I am served homemade spiced nuts they are soggy and not very appetizing. People seem to think that if they add enough cayenne powder no one will notice the texture. For years I thought there was no way to make the kind of nuts I get in restaurant salads. Sweet, a little hot, and really crunchy. And then I found a recipe in Emeril Lagasse’s cookbook, Emeril’s Creole Christmas.